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Eating a hot blueberry muffin is such a comfort! Muffins are so great to have for breakfast or a snack, but I’ve had a hard time finding a sugar-free, dairy-free version that actually tastes good.
This recipe for Vegan Blueberry Muffins has made me believe that eating right is possible! I found the original recipe here at myDarlingVegan.com. I made changes based on my dietary goals. I tried two different versions of the recipe; one with Monk Fruit Sweetenerand one with Stevia.
The Stevia muffins were not as good and there was an aftertaste. The Monk Fruit Sugar muffins were delicious and they tasted as if they contained real sugar. You may prefer a different sweetener.
Blueberry Muffin Recipe
- 1 Cup Almond Milk
- 1 t. Apple Cider Vinegar
- 2 Cups organic flour
- 2 1/2 t. Baking Powder
- 1/4 t. Baking Soda
- 1/2 t. salt
- 1/2 Cup + Tablespoons sugar ( I used Monkfruit Sweetener)
- 1/4 Cup + 2 Tablespoons Oil (I used canola)
- 1 t. Vanilla Extract
- 1 Cup Blueberries (Frozen or Fresh)
Preheat your oven to 375.
Pour 1 cup of Almond Milk (or your milk choice) into a measuring cup and add 1 teaspoon of Apple Cider Vinegar. Set this aside.
In a large bowl, add flour, baking soda, baking powder, and salt.
Mix together sugar, oil, and vanilla extract. Then, add the almond milk/vinegar combo. Stir with whisk.
Stir wet and dry ingredients until just moistened. Then, fold in the blueberries.
Spoon into greased muffin tins. Bake for 18-22 minutes. Enjoy!
These are soft and moist and stayed fresh for 3 days ( I can’t believe they lasted that long!). Note: When I baked with Stevia and Coconut Oil, the muffins weren’t as moist and the density wasn’t as good.
@2018, copyright Lisa Ehrman